I love anything lemon so this pie was calling my name. It seems like a lot of steps, but it really does come together quickly.
Sour Cream Lemon Pie
1 9 inch graham cracker crust, baked and cooled
1 cup sugar
3 1/2 TB corn starch
1 cup milk
1/2 cup lemon juice, fresh
3 egg yolks, lightly beaten
1/4 cup butter, softened
1 TB lemon zest, about 2 lemons
1 cup sour cream
Graham Cracker Crust
1 1/4 cups graham crackers, crushed
3 TB sugar
1/3 cup melted butter
Mix together. Spread in 9 inch pie pan or spring form pan. Bake 350 for 10-12 minutes. Cool completely.
1 cup heaving whipping cream
4 TB sugar
In large saucepan, combine sugar and cornstarch. Whisk in milk and lemon juice. Stir over medium heat until mixture becomes thick and bubbly. Reduce heat and cook about 2 minutes, stirring constantly.
Add spoonful of hot lemon mixture to eggs and stir well. Repeat until egg mixture becomes thick and creamy. Pour egg mixture into saucepan with lemon mixture and bring to a simmer. Cook a few more minutes and take off heat.
Add butter and lemon zest, stirring until butter is melted. Allow mixture to cool. Gently stir in sour cream. Add mixture to prepared pie crust.
Refrigerate 3 hours before serving. Top with whipping cream.
To make cream, beat together heaving whipping cream and sugar until stiff peaks form.
Recipe Source: adapted from Favorite Family Recipes.